摘要
研究了纯荞麦面条和市售荞麦面条的加工品质以及对小鼠餐后血糖反应的影响,通过测定面条的基本成分、蒸煮特性、质构特性、感官评定以及餐后血糖反应,来对比纯荞麦面条与市售荞麦面条在控制血糖方面的效果。结果表明,市售荞麦面条在感官评价方面虽然优于纯荞麦面条,但在控制小鼠餐后血糖方面,纯荞麦面条的血糖峰值要比市售荞麦面条晚出现15 min,而且血糖增长曲线也呈现缓升缓降的趋势,餐后血糖的波动较小;在120 min时,灌胃纯荞麦直面的小鼠血糖增长百分比比市售荞麦面条的小鼠血糖增长百分比高约20%,说明纯荞麦面条能有效的维持餐后血糖的稳定,食用纯荞麦直面更能起到一定的饱腹作用。研究表明特定加工工艺下的纯荞麦面条可作为日常膳食摄入以起到降低血糖的作用。
The effects of processing quality of pure buckwheat noodles and commercial buckwheat noodles on postprandial blood glucose response in mice were investigated.The effects of pure buckwheat noodles and commercial buckwheat noodles on blood glucose control were compared by measuring the basic components,boiling characteristics,texture characteristics,sensory evaluation and postprandial blood glucose response of the noodles.The results indicated that the commercial buckwheat noodles were superior to the pure buckwheat noodles in the sensory evaluation,but the pure buckwheat noodles were more effective than the commercial buckwheat noodles in the aspect of controlling the postprandial blood glucose of mice,which the peak blood sugar occurred 15 minutes later,and blood sugar also showed a trend of slow rise and slow decline,postprandial blood glucose fluctuation was small;at 120 minutes,the percentage of blood glucose in mice given pure buckwheat noodle was about 20%higher than that of mice given commercial buckwheat noodles,indicating that pure buckwheat noodle couldeffectively maintain the stability of blood glucose after meal,and eating pure buckwheat noodle could play a more satiating role.The study showed that pure buckwheat noodles with specific processing technology could be consumed as a daily diet to reduce blood glucose.
作者
王红岩
张银依
阮懿
王作金
郑秋月
曹际娟
胡冰
Wang Hongyan;Zhang Yinyi;Ruan Yi;Wang Zuojin;Zheng Qiuyue;Cao Jijuan;Hu Bing(Da Lian Minzu University College of Life Sciences,Dalian 116600;Ningbo Customs Technology Center,Ningbo 315000;Dalian Hongrun Whole Grain Food Co.,Ltd.,Dalian 116000)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第7期63-68,共6页
Journal of the Chinese Cereals and Oils Association
基金
大连市科技创新基金(2020JJ26SN059)。
关键词
荞麦
加工工艺
餐后血糖
buckwheat
processing technology
postprandial blood glucose
